Why You’ll Love This Recipe
This recipe is all about big flavor with minimal effort. Blackened shrimp cook in minutes on the stovetop, making them ideal for fast meals without compromising taste. The seasoning mix gives the shrimp a smoky, spicy kick, and the high-heat cooking method creates a beautiful char on the outside while keeping the shrimp tender and juicy inside. It’s gluten-free, low-carb, and endlessly versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled and deveined, tails on or off)
- Olive oil or butter
- Smoked paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Cayenne pepper (adjust to heat preference)
- Black pepper
- Salt
- Lemon wedges (for serving)
- Optional: chopped parsley or cilantro for garnish
Directions
- Pat the shrimp dry with paper towels to remove excess moisture.
- In a bowl, toss the shrimp with olive oil and all the spices until evenly coated.
- Heat a large skillet (cast iron preferred) over medium-high heat until very hot.
- Add a small amount of oil or butter to the pan.
- Arrange the shrimp in a single layer (you may need to work in batches) and cook for 1–2 minutes per side, or until the shrimp are opaque and slightly charred.
- Remove from heat, squeeze fresh lemon over the shrimp, and garnish with parsley if desired.
- Serve immediately.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and cooking time is just 5–7 minutes. It’s ready to eat in under 20 minutes total.
Variations
- Extra spicy: Increase the cayenne pepper or add hot sauce after cooking.
- Citrus marinade: Add a splash of lime or orange juice before cooking for a zesty twist.
- Garlic butter version: Finish with melted garlic butter for richness.
- Sweet & spicy: Mix a touch of brown sugar into the spice blend for a subtle sweetness.
- Grilled version: Use the same seasoning and grill the shrimp instead.
- Shrimp tacos: Serve in warm tortillas with slaw and avocado for a quick taco night.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat for 1–2 minutes or microwave for 30–40 seconds. Avoid overcooking, as shrimp can become rubbery when reheated. These shrimp are also excellent cold in salads or wraps.
FAQs
What does “blackened” mean?
Blackening is a cooking technique where food is coated in a flavorful spice mixture and cooked over high heat to create a dark, flavorful crust.
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before seasoning and cooking.
How do I know when the shrimp are done?
Shrimp cook quickly—they’re done when they turn pink and opaque, and the tails curl into a “C” shape.
Is this dish very spicy?
It can be! Adjust the cayenne to control the heat level to your liking.
What skillet is best for blackening?
A cast iron skillet is ideal because it retains high heat and gives the best sear.
Can I make this with other seafood?
Yes, this method works well with scallops, fish fillets, or even chicken strips.
Should I marinate the shrimp?
No need to marinate—just coat in the spice blend and cook right away for maximum flavor and speed.
Can I cook the shrimp in the oven?
Yes, bake at 425°F for 8–10 minutes, but stovetop searing gives the best blackened crust.
What sides go well with blackened shrimp?
Try rice, quinoa, roasted vegetables, salad, or pasta. It also works great in tacos or grain bowls.
Can I meal prep with this recipe?
Absolutely. Cooked shrimp keep well for 2–3 days and can be used cold or reheated quickly.
Conclusion
Blackened Stove Top Shrimp is a bold, fast, and versatile dish that delivers restaurant-quality flavor in just minutes. Whether you’re building tacos, tossing them in salads, or eating them straight from the pan, these shrimp are sure to become a go-to favorite for weeknight meals or quick entertaining. Simple, spicy, and satisfying—this is one recipe you’ll make again and again.
PrintBlackened Stove Top Shrimp
Blackened Stove Top Shrimp is a quick and bold seafood dish made with smoky, spicy seasoning and seared in a hot skillet. Juicy on the inside with a flavorful crust, it’s perfect for tacos, salads, bowls, or a fast weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 1 tbsp olive oil (plus more for cooking)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp salt
- Lemon wedges (for serving)
- Optional: chopped parsley or cilantro for garnish
Instructions
Pat shrimp dry with paper towels to remove moisture.
- In a bowl, toss shrimp with olive oil, paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt until well coated.
- Heat a large cast iron or heavy skillet over medium-high heat until very hot.
- Add a small amount of olive oil to coat the pan.
- Place shrimp in a single layer (work in batches if necessary). Cook for 1–2 minutes per side, or until shrimp are opaque and have a slight char.
- Remove from heat and squeeze fresh lemon juice over the shrimp.
- Garnish with chopped parsley or cilantro if desired. Serve immediately.
Notes
- Cast iron pans are ideal for achieving a true blackened crust.
- Adjust cayenne pepper to control the heat level.
- Serve in tacos, over salads, rice, or with roasted veggies.
- No need to marinate—this recipe is ready in minutes.
- Leftovers are great cold or gently reheated.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 0g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 190mg
